Neutral Glaze is a clear hot set glaze. Add 40% water by weight to the glaze, and boil until dissolved before applying with a brush or an air gun. It’s also freeze stable.
This is one of the standard products used at Savour Chocolate and Patisserie School.
Kirsten’s modern interpretation of the classic pecan pie is the epitome of a sensory eating experience. A crisp pecan pastry shell filled with silky whipped caramel and a pecan, chocolate and orange praline. The tart is topped with a glazed caramel mousse and chocolate garnishes that create a contrasting finish of matte and shine.
Class tags: caramel glaze, moulded chocolate pecan, pecan praline, pecan sable, pecan tart
A delicate dessert to share. Almond sable in the shape of a flower topped with individual petit gateaux containing layers of lemon and coconut jelly sitting atop lemon coconut cake, encased in white chocolate lemon mousse, finished with a shiny yellow glaze, and topped with beautiful white chocolate petals.
Class tags: bombe paste, pastry, pate bombe, shortbread, tart
Join guest chef, Anthony Hart, as he demonstrates a tarte tatin inspired tart. A shortbread tart shell filled with hazelnut, milk chocolate and lemon praline, thyme salted caramel, whipped white chocolate and vanilla ganache and caramelised apple. The tart is topped with a puff pastry-infused cream and caramelised apple rolls then sprayed with a clear glaze and garnished with white chocolate discs.
Class tags: chocolate praline, hazelnut praline, sable, spraying
5 hours 20 mins
A Japanese-inspired petit gateaux with layers of black sesame Japonaise, almond and black sesame seed praline, and Namelaka cream. Finished with a clear glaze, chocolate sesame rocher, and a candied sesame garnish.
Class tags: almond praline, Japan, Japanese, meringue disc, oolong tea, praline paste, sesame seed, sesame seeds
Ready to conquer Kirsten’s MasterChef Australia challenge? Re-create the Ruby Financier, Exotique Entremet and Style Rebellion Lollipops all in one go! Learn how to take components from a recipe and apply them to a variety of different desserts in this innovative online class.
3 hours 30 mins
Recreate Kirsten Tibballs’ show stopping Exotique Entremet, as seen on MasterChef Australia. Layers of raspberry and Ruby chocolate financier, PB&J cream and dark chocolate mousse. Covered in a silk screen floral design and an ultra-shiny clear glaze.
1 hour 20 mins
This is a quick introduction to the ingredients that I recommend you have on hand for Savour Online Classes. Obviously, each recipe will have different requirements, but this is a great place to start.
Nicolas’s exquisite caramelised pear tart with a dark chocolate hazelnut pastry will have you using pears in a whole new way!
1 hour 30 mins
Recreate Kirsten’s innovative MasterChef Apple Pie — a cinnamon and cardamom shortbread shell filled with decadent layers of salted caramel,
the addition of cinnamon tea cake, sauteed apples, apple jelly, vanilla creme and a crumble top decorated with submerged glazed apple spheres.
Jerome Landrieu presents the most modern apple tarte tatin you’ve seen and it’s in petit gateaux form!
This stunning entremet has alternating layers of apple jelly, granola and apple cake and is finished off with a white glaze and coloured white chocolate circles.
1 hour 40 mins
This decadent caramel entremet is sure to be a crowd-pleaser at your next event. Beautifully layered textures of cake, caramel mousse and an impressive glaze.
1 hour 30 mins
This beautiful, light entremet encompasses layers of almond shortbread, basil Madeline sponge, passionfruit mousse made with Italian meringue, milk chocolate custard, white chocolate mousse and lemon jelly. Finished with a yellow coloured white chocolate glaze and garnished with yellow chocolate discs, gold chocolate spheres and a white chocolate nest created with the shock crystallisation technique.
Yeild 3 Entremets
3 hours 40 mins
Jerome Landrieu shares his recipe for a green apple and yuzu tart with hazelnut praline.
1 hour 20 mins
Experience the unique flavour of matcha tea with this Matcha Mango Petit Gateau. You can replace the matcha with vanilla or cinnamon for a more subtle taste.
Finish your entremets and gateaux with this stunning shiny red glaze by internationally renowned pastry chef, Antonio Bachour. – Egg free.
Finish your entremets and gateaux with this dramatic shiny dark glaze by internationally renowned pastry chef, Antonio Bachour. – Egg free.